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Menù quattro portate: antipasto crudo, fondali di Sicilia, pesci Siciliani (secondo la pesca del giorno) serviti al trancio, il nostro cannolo

Coccola i tuoi business partners con un menù speciale di tre portate

(almonds, raisins, orange, breadcrumbs; cooked in the oven) not fried but baked! The citrus filling pleasantly degreases the sardine

Red prawns, squilla, catch of the day. Silence, the sea is talking.

(zucchini, eggs, "full moon" cheese, ricotta) subtitle: "the delight of the vegetarian"

Octopus and potato, the tomato stays away

Creamy garum sauce, zucchini and busiate made for us by Giorgio Minardo in Modica with Russello wheat from Mulino Angelica

Traditional soup with veal meatballs, broken pasta, raw shrimps, ricotta

Ricotta, Timut pepper, plum tomato

(yuzu, citrus) as always in Sicily, the people become aristocrats with a beautiful marriage: the humble mackerel marries the yuzu, the Japanese lemon declined in a slightly spicy citrus sauce

Traditional vegetable dumpling with red prwan and mackerel

Roasted "dirty" as tradition demands

Simmered with capers, honey and vinegar

Chocolate by Giovanni Cicero, tipsy cherry, bitter orange marmalade, black cardamom, whisky Ben Riach

(fresh, creamy, a tribute to lemons from the garden) if you have already tasted this traditional dessert elsewhere and it has disappointed you, now is the time to give it a second chance

(among the top 10 in Sicily; cow's milk ricotta) after it was featured in the Wall Street Journal, you started calling it like that, and the nickname has remained.

The biancomangiare dessert of Scicli; vanilla from Madagascar, carob's saffron